Crunchy Spiced Dryfruit Tomato Chutney

Name: Crunchy Spiced Dryfruit Tomato Chutney
Total time: 2100 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 large onion, finely diced; 2 medium tomatoes, finely chopped; 6-8 cloves garlic, finely chopped; 1 inch ginger, finely chopped; 2 medium sized tomatoes, boiled pureed; Handful roughly chopped cashews; Handful dried grapes (kishmish); 1/2 Handful almonds; 8-10 large dates; 1 bay leaf; 2-3 cloves; 2-3 black pepper; 1/2 inch cinnamon; 2-3 spoons red chilli powder; to taste Salt and sugar,

Resha Sawla @cook_27230043

The #Week1 challenge by #savourytoothtales triggered my enthusiasm for this chutney. This particular chutney my mom learned in a cooking class, in the early 60's.. but post marriage she hadn't made it. Not once in 35 years! And today, she passed on to me the recipe ( ingredients , tbh) that she faintly remembered. And voilà, I tried it, made my own version, and she loved it!

Resha Sawla @cook_27230043

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Ingredients

35 mins

4 people

1large onion, finely diced
2medium tomatoes, finely chopped
6-8 clovesgarlic, finely chopped
1 inchginger, finely chopped
2medium sized tomatoes, boiled pureed
Handfulroughly chopped cashews
Handfuldried grapes (kishmish)
1/2 Handfulalmonds
8-10large dates
1bay leaf
2-3cloves
2-3black pepper
1/2 inchcinnamon
2-3 spoonsred chilli powder
to tasteSalt and sugar,

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Steps

35 mins

1

Keep aside the onions, garlic, ginger and tomatoes, finely chopped. Also, prepare the dryfruits-nuts (mentioned above, you may also add walnuts).
2

While preparing the tomato puree, remember to not blend, but hand squeeze the pulp through a sieve, to attain a smooth paste and to avoid any crushed seed.
3

Dry roast the whole spices.
4

Add 3-4 teaspoons of oil
5

Add onions, garlic, ginger, and saute until onions are translucent and the rawness of the ginger garlic onions fade.
6

Add the chopped tomatoes. Saute until soft.
7

Add the tomato puree.
8

Add chilli powder. Add salt and sugar. Balance well.
9

Tip 1: I also added pinch of garam masala and fennel powder. This can be avoided, however I feel it adds as a subtle complexity. I personally enjoyed the addition.
10

Tip 2: The consistency should be thick. In case you prefer a little more liquid base, you may add little water. However, water prevents long term storage. If you intend to make it in bulk and store, preservatives are suggested. (Like sodium benzoic acid or acetic acid, something that goes in a tomato ketchup. I'm not fully aware of the details. Please look up)
11

This chutney is a nice balance of tangy and sweet, and various spices completes it. It can be relished with parathas/ dosas/ rice. Today, we enjoyed our Chutney with carrot-onion rice roti/ parathas. P.S. No one complained, and I was asked to make it again!!